Smoked Beef Brisket Tacos Recipes

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

CHIPOTLE BEEF BRISKET TACOS

Steps:

• 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
• - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.

SMOKED BRISKET TACOS

Steps:

• Fire up smoker to 225°F (107°C). While it preheats, prepare brisket.
• Heat up a small saucepan over medium heat. Combine all injection marinade ingredients until fully dissolved.
• Place brisket in shallow baking tray. Load meat injector with marinade. Insert injector perpendicular to meat grain direction. Inject in a grid pattern across the meat, with an inch between each hole. Save half of the marinade to use later.
• Mix all rub ingredients in a small bowl. Apply liberally to meat, covering all sides in an even coat.
• Place brisket in smoker, fat-side down on the grates. Smoke for six hours.
• Remove brisket from smoker and place on a sheet of aluminum foil. Drizzle the remainder of the injection marinade over the meat. Wrap tightly in foil, eliminating any pockets of air. Double wrap for good measure.
• Increase cooking temperature to 275°F-300°F (135°C-149°C). Place wrapped brisket back on smoker grates. Smoke for 1-2 more hours.
• Check on brisket after one hour. Insert a meat probe into the beef. Look for little resistance and an internal temperature of 210°F (99°C).
• Remove from smoker. Leave loosely wrapped and rest for 20-30 minutes.
• Slice brisket perpendicular to muscle fiber direction into thin strips. Slice each strip into small chunks. Transfer strips back to foil and allow to soak up remaining juices and marinade.
• Serve into preheated tacos with your choice of filling and garnish